1. Heat the stock in a saucepan and keep hot over
low heat. 2. Heat the olive oil over medium heat in a separate
medium-sized pot. Add the onion and cook for 2 to 3
minutes, until the onion turns translucent.

3. Add the rice to the onion mixture and stir.

4. Turn the heat to low, add about 1 cup of the hot
stock to the rice mixture, and stir slowly until the
stock is absorbed.

5. Continue to add the stock 1 cup at a time,
stirring slowly, letting the rice absorb the stock
before adding more.

6. While the risotto is cooking, steam the kale
pieces in boiling salted water for 2 minutes. Drain.

7. The risotto is cooked when it is creamy on the
outside and slightly firm (al dente) in the center.
Stir in the Parmesan cheese and the kale. Season
with salt and pepper to taste. If the risotto is too
thick, add a little more stock until it becomes
creamy.

8. Divide the risotto into serving dishes and
sprinkle with Parmesan cheese.

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